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Ingredients
| ground beef: 1 lb |
| onions (chopped): 1 1/2 cups (divided) |
| garlic: 2 cloves (minced) |
| tomato sauce: 8 oz |
| soup - beef broth: 1/2 cup |
| chili powder: 1 Tbl |
| semisweet chocolate chips (chips): 1 Tbl |
| distilled vinegar: 1 Tbl |
| honey: 1 Tbl |
| pumpkin pie spice: 1 1/2 tsp |
| ground cumin: 1/2 tsp |
| cardamom (ground): 1/4 tsp |
| ground cloves: 1/8 tsp |
| pasta (spaghetti): 8 oz |
| kidney beans: 1 15oz can |
| processed american cheese: 8 oz (shredded) |
Cincinnati Chili
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- In a medium sized stock pot, brown ground beef, 1 cup chopped onions, and garlic; drain.
- Place meat back into stock pot and add tomato sauce, beef broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardomom and cloves.
- Bring to a boil.
- Reduce heat, cover and simmer over low heat for one hour, stirring occasionally.
- Skim off fat if necessary.
- Cook pasta and drain; keep warm.
- Heat kidney beans and drain; keep warm.
- To serve, layer on a plate as follows: Pasta, chili, beans, chopped onions, and cheese.